So I am sitting here in Starbucks waiting to do one of my MANY jobs, this one as a photographer, and I can't help but notice that they are charging $10 for 2 cake pops! I am just amazed by this! Anyways... lol
I know you guys are just dying to hear about the giveaway and I will post it at the end of this post. First, let's talk about cake pops. I know I have seen A LOT of people trying these out and some people were having trouble getting the candy melts to be the right texture. Do NOT OVER HEAT YOUR CANDY MELTS!!! This is a HUGE deal. If you over heat it, it will not come out smooth it will end up lumpy. Wilton candy melts over store brand. There is not much difference. The store brand actually seemed to work better for me. I had bought Wilton candy melts and they had melted in route to the store and were ruined when I got them.... needless to say they automatically overheated.
Make sure if you buy the Wilton candy melts that they look like m&m's. not a big jumbled brick.
I tried 2 different ways of coating them the first I dipped them and used a small spatula knife thing (lol) to remove excess. Then I tried just lightly twirling them over the bowl until it was semi-dry. ( This worked best for me!) I have to say that these are so YUMMY it is not even funny! I had people calling like crazy to order these! HUGE HIT!! If you were cautious about trying these don't be! Try them they are so worth the mess you will make.
OKAY OKAY ! I know y'all want to know about the giveaway! Since Facebook is so tempermental about giveaways we are going to do it here. I am going to give away 1 copy of Cake Wrecks!!! Here is how to enter:
1.) Like the Facebook page.
2.) Comment on this post and tell me your funniest wreck you've ever done.
3.) I will put all entries into random.org and pick a winner.
GO! I will leave this giveaway up for 2 weeks!
Later Gator!
Isabella Cocoa!
November 5, 2011
October 21, 2011
Weddings...And The age old question of " Why isn't my icing thick?"...
I think it's safe to say that I have been a TOTAL slacker and have been letting you guys down by not posting!! I am SO sorry! I have been so busy! I had a very large wedding order last month and now its my daughters first birthday! Where has the time gone! Well lets get to it!
I know I have had a few people ask about how to get the proper consistency
when it comes to making icing. There are a few answers to that question....
First you can try adding more powdered sugar. Be careful that you do not add too much because it will make your icing overbearingly sweet.
Next would be to add cornstarch. This is an age old method for thickening anything and everything. Add a little at a time. Allow a few minutes to set up and check consistency again.
If neither of these work, there is one more method you can try. Mix your icing with some royal icing (premade or mixed) add a little at a time. This will give you the thickness you are looking for and retain your flavor since royal icing takes on pretty much any flavoring it is mixed with.
I'm sure some of you are dying to see some of my lastest works. LOL
Here they are!
Hope you guys enjoy today's post! I will work my hardest to post more often! If you haven't already check me out on Facebook Here. Be on the look out I am always trying to post things on the Facebook page! Keep the questions coming so I know what you guys would like to see posted!
Sprinkle a Little Zest on Your Day!
Isabella Cocoa
I know I have had a few people ask about how to get the proper consistency
when it comes to making icing. There are a few answers to that question....
First you can try adding more powdered sugar. Be careful that you do not add too much because it will make your icing overbearingly sweet.
Next would be to add cornstarch. This is an age old method for thickening anything and everything. Add a little at a time. Allow a few minutes to set up and check consistency again.
If neither of these work, there is one more method you can try. Mix your icing with some royal icing (premade or mixed) add a little at a time. This will give you the thickness you are looking for and retain your flavor since royal icing takes on pretty much any flavoring it is mixed with.
I'm sure some of you are dying to see some of my lastest works. LOL
Here they are!
 |
| Cake Pop! |
 |
| Cake Pop Display.( There were more in a basket but I can't find my pic of it!) |
 |
| Cupcake Tower with Cake topper. All handmade Deliciousness |
 |
| Up close of the tower. |
Hope you guys enjoy today's post! I will work my hardest to post more often! If you haven't already check me out on Facebook Here. Be on the look out I am always trying to post things on the Facebook page! Keep the questions coming so I know what you guys would like to see posted!
Sprinkle a Little Zest on Your Day!
Isabella Cocoa
July 15, 2011
I can't believe its low fat!
Hi Everyone!
With today's post I thought I would do something a little different and give you guys a low fat recipe from one of my absolute favorite chefs Rocco Dispirito. He is absolutely amazing and gives you the enjoyment of FABulous tasting food but without all the yucky calories! Hope all my fans from Eat Yourself Skinny
will enjoy this recipe and all my other fabulous fans!! This recipe is from Now Eat This: Rocco Dispirito. Great book. You can find it Here on Amazon.com!
Triple Chocolate Chip Cookies!
Read more: http://www.oprah.com/food/Triple-Chocolate-Chip-Cookies#ixzz1SExTnGDE
I hope you will all enjoy this recipe and will take a chance to look at Rocco Dispirito's wonderful book! Be on the look out for a video tutorial coming in the middle of next week! It's going to be a good one....
If you have any questions of would like to share recipes or tips for the site please feel free to contact me asprinkleofzest@gmail.com . Also Check us out on Facebook and Twitter and coming soon to Google+.
Have Fun Baking!
Isabella Cocoa :)
With today's post I thought I would do something a little different and give you guys a low fat recipe from one of my absolute favorite chefs Rocco Dispirito. He is absolutely amazing and gives you the enjoyment of FABulous tasting food but without all the yucky calories! Hope all my fans from Eat Yourself Skinny
will enjoy this recipe and all my other fabulous fans!! This recipe is from Now Eat This: Rocco Dispirito. Great book. You can find it Here on Amazon.com!
Triple Chocolate Chip Cookies!
Servings: Makes 20 cookies
Ingredients
- Nonstick cooking spray
- 1/2 tsp. vanilla extract
- 1/3 cup unsweetened cocoa powder , sifted
- 1 cup canned white cannellini beans , rinsed and drained
- 2 Tbsp. light agave syrup
- 3 large egg whites
- 1 1/2 cups granulated Splenda
- 1/4 cup dark chocolate-covered cacao nibs
- 1/4 cup mini chocolate chips
Directions
Preheat the oven to 375°. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg- white mixture to the cocoabean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.
Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2½ inches in diameter. Sprinkle the chocolate chips on top of the cookies.
Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.
In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg- white mixture to the cocoabean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.
Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2½ inches in diameter. Sprinkle the chocolate chips on top of the cookies.
Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.
Viola!!
Nutritional Information
Before: 10g fat, 210 calories
After: 1.4g fat, 45 calories
2g protein, 9g carbohydrates, 0mg cholesterol, 2g fiber, 32mg sodium
After: 1.4g fat, 45 calories
2g protein, 9g carbohydrates, 0mg cholesterol, 2g fiber, 32mg sodium
Read more: http://www.oprah.com/food/Triple-Chocolate-Chip-Cookies#ixzz1SExTnGDE
I hope you will all enjoy this recipe and will take a chance to look at Rocco Dispirito's wonderful book! Be on the look out for a video tutorial coming in the middle of next week! It's going to be a good one....
If you have any questions of would like to share recipes or tips for the site please feel free to contact me asprinkleofzest@gmail.com . Also Check us out on Facebook and Twitter and coming soon to Google+.
Have Fun Baking!
Isabella Cocoa :)
July 13, 2011
Snicker Snicker...Snickerdoodle!!!
Hi Everyone!
Snicker Snicker Snicker.....Who likes Snickerdoodles! I know I do! So today I am going to post you guys a recipe for Snickerdoodle Cupcakes.... Here it is:
Snickerdoodle Cupcakes!
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup + 1 tbsp (2 sticks+ 1 square) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
Directions
Preheat oven to 350 degrees.
Line Cups of Cupcake tin with liners of choice if wanted.
Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each three-quarters full.
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
Transfer tins to wire racks to cool completely before removing cupcakes.
Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
To finish, Frost with your choice of icing. Cream Cheese Icing recommended. Sprinkle with a little cinnamon sugar and Viola!
This recipe is a HUGE hit with children! They absolutely adore them and come back for more.
Upcoming in the next week will be a tutorial on Gum Paste Calla Lilies! So get your Gum Paste and tools ready! I am planning on making this one a video tutorial so you guys can watch. I will be starting a YouTube Channel as well!
Enjoy Your Snickerdoodle Cupcakes and Snicker the night away!
Isabella Cocoa :)
Snicker Snicker Snicker.....Who likes Snickerdoodles! I know I do! So today I am going to post you guys a recipe for Snickerdoodle Cupcakes.... Here it is:
Snickerdoodle Cupcakes!
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup + 1 tbsp (2 sticks+ 1 square) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
Directions
Preheat oven to 350 degrees.
Line Cups of Cupcake tin with liners of choice if wanted.
Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each three-quarters full.
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
Transfer tins to wire racks to cool completely before removing cupcakes.
Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
To finish, Frost with your choice of icing. Cream Cheese Icing recommended. Sprinkle with a little cinnamon sugar and Viola!
This recipe is a HUGE hit with children! They absolutely adore them and come back for more.
Upcoming in the next week will be a tutorial on Gum Paste Calla Lilies! So get your Gum Paste and tools ready! I am planning on making this one a video tutorial so you guys can watch. I will be starting a YouTube Channel as well!
Enjoy Your Snickerdoodle Cupcakes and Snicker the night away!
Isabella Cocoa :)
June 23, 2011
Tip of The Day!
Hi Everyone!
Sorry it has been so long since my last post. My daughter has been sick so I haven't had a chance to blog. The tips of the day are going to be about stacking and leveling a cake. I have gotten a lot of questions about what the best way to level a cake is. There is no perfect way, there is only what works for you. So here is my first tip.
When leveling a cake, I always put my cake in the freezer for about 15 minutes before leveling to allow the crumbs to stick to the side. This reduces the amount of crumbling when you begin leveling. I personally do not use a 'leveler" they dont always work for me. I normally use a serated edge knife and just level it that way. Once you have cut it level. shake the cake slightly to knock off extra crumbs.
Thats how I level, I hope it works for someone else.
Stacking....
Stacking is always a difficult task to accomplish. When I stack, I always flip the cake over on the base after leveling and ice the middle. Then I flip the other layer on top. When that cake teir is iced, I start on the next. After they are both done, I mark the bottom teir and gently stack it on top. Marking it on top allows me to make sure I am placing it in the correct spot. For cakes more than a teir always use some kind of support (i.e: dowel rods, cake supports.) This keeps the cakes from budging when delivering. The last thing you want is to spend hours on a cake only for it to be destroyed on delivery by a pot hole in the road. Yikes!
Hope these tips help!!
Please email me with what you would like to see from me next @ asprinkleofzest@gmail.com
Happy Decorating!
Isabella Cocoa. :)
Sorry it has been so long since my last post. My daughter has been sick so I haven't had a chance to blog. The tips of the day are going to be about stacking and leveling a cake. I have gotten a lot of questions about what the best way to level a cake is. There is no perfect way, there is only what works for you. So here is my first tip.
When leveling a cake, I always put my cake in the freezer for about 15 minutes before leveling to allow the crumbs to stick to the side. This reduces the amount of crumbling when you begin leveling. I personally do not use a 'leveler" they dont always work for me. I normally use a serated edge knife and just level it that way. Once you have cut it level. shake the cake slightly to knock off extra crumbs.
Thats how I level, I hope it works for someone else.
Stacking....
Stacking is always a difficult task to accomplish. When I stack, I always flip the cake over on the base after leveling and ice the middle. Then I flip the other layer on top. When that cake teir is iced, I start on the next. After they are both done, I mark the bottom teir and gently stack it on top. Marking it on top allows me to make sure I am placing it in the correct spot. For cakes more than a teir always use some kind of support (i.e: dowel rods, cake supports.) This keeps the cakes from budging when delivering. The last thing you want is to spend hours on a cake only for it to be destroyed on delivery by a pot hole in the road. Yikes!
Hope these tips help!!
Please email me with what you would like to see from me next @ asprinkleofzest@gmail.com
Happy Decorating!
Isabella Cocoa. :)
June 17, 2011
Fondant Bow Tutorial!!!!
So here it is folks..... The fondant bow tutorial I promised! Excuse the picture quality my camera was dead so I had to use my phone :( I will start doing video tutorials as soon as my video camera charger is found.... grrrr.
Items Needed:
Fondant
Rolling Pin
Powdered sugar ( Always lay out powdered sugar to keep fondant from sticking to your work surface.)
Something to cut fondant with.( ie, fondant cutter, straight edge knife,pizza cutter)
Step One:
Roll out your fondant.
Step Two:
Score fondant into a rectangle of desired length and width and cut. Also cut a strip thin and short enough to be the middle of the bow.
Step Three:
Lay a dowel rod over the top of the fondant on the far left side.
Step Four:
Fold fondant over the dowel rod to center of the fondant strip.
Step Five:
Use some water to "glue" the fold in place. ( only glue the center spot or you wont have a loop)
Step Six:
Repeat with right side.
Step 7:
Pinch the center of the bow where the ends meet to where bow looks like the picture.
Step Eight:
Take strip you cut earlier for center and lay it over the top of bow.
Step Nine:
Flip over the bow and "glue" down both ends. You may need to trim off excess.( my picture disappeared :(...)
Step Ten:
Remove Dowel rods.( Tip: Let bow sit for a few hours to hold shape then remove rods.)
Voila !!!! You have a Fondant bow!!! Allow to dry for at least 3 hours before using.
Hope you enjoyed the tutorial. Keep coming back for more.... Oh and here is a picture of how I used a fondant bow recently.
Isabella Cocoa!
Items Needed:
Fondant
Rolling Pin
Powdered sugar ( Always lay out powdered sugar to keep fondant from sticking to your work surface.)
Something to cut fondant with.( ie, fondant cutter, straight edge knife,pizza cutter)
Step One:
Roll out your fondant.
Step Two:
Score fondant into a rectangle of desired length and width and cut. Also cut a strip thin and short enough to be the middle of the bow.
Step Three:
Lay a dowel rod over the top of the fondant on the far left side.
Step Four:
Fold fondant over the dowel rod to center of the fondant strip.
Step Five:
Use some water to "glue" the fold in place. ( only glue the center spot or you wont have a loop)
Step Six:
Repeat with right side.
Step 7:
Pinch the center of the bow where the ends meet to where bow looks like the picture.
Step Eight:
Take strip you cut earlier for center and lay it over the top of bow.
Step Nine:
Flip over the bow and "glue" down both ends. You may need to trim off excess.( my picture disappeared :(...)
Step Ten:
Remove Dowel rods.( Tip: Let bow sit for a few hours to hold shape then remove rods.)
Voila !!!! You have a Fondant bow!!! Allow to dry for at least 3 hours before using.
Hope you enjoyed the tutorial. Keep coming back for more.... Oh and here is a picture of how I used a fondant bow recently.
Isabella Cocoa!
June 13, 2011
Starting Fresh!
Hi Everyone!
Today is a the start of something new and fresh! It is my goal that this will become a great resource for bakers and decorators. I plan on posting tips and tricks,advice, tutorials and Q&A as well as finished products I have done.
Let me introduce me;
Isabella Cocoa is my name. I've been baking since high school. I am a wife and mother. Sweets are my absolute favorite thing to bake. I wanted to do this site so that y'all can have another place to go for advice and just general information. I am by no means an expert but I enjoy helping others.
Now for the good stuff...
Here is a cake I did and I will post a tip also.
Grooms Cake
Tip:
Don't Sweat the Small Stuff! The design that is piped on this cake was a COMPLETE accident and I went with it. It was supposed to be a S swirl and the curve dropped. I ended up loving this way more and so did the customer. So don't sweat the small stuff if you make a mistake either fix it or go with it. Sometimes the mistake will turn out better than what you had in mind. :)
Happy Baking!
Isabella Cocoa
Today is a the start of something new and fresh! It is my goal that this will become a great resource for bakers and decorators. I plan on posting tips and tricks,advice, tutorials and Q&A as well as finished products I have done.
Let me introduce me;
Isabella Cocoa is my name. I've been baking since high school. I am a wife and mother. Sweets are my absolute favorite thing to bake. I wanted to do this site so that y'all can have another place to go for advice and just general information. I am by no means an expert but I enjoy helping others.
Now for the good stuff...
Here is a cake I did and I will post a tip also.
Grooms Cake
Tip:
Don't Sweat the Small Stuff! The design that is piped on this cake was a COMPLETE accident and I went with it. It was supposed to be a S swirl and the curve dropped. I ended up loving this way more and so did the customer. So don't sweat the small stuff if you make a mistake either fix it or go with it. Sometimes the mistake will turn out better than what you had in mind. :)
Happy Baking!
Isabella Cocoa
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